1. Preheat oven to 200°C. Trim, then discard green tops and base from rhubarb. Wash and chop into 6cm lengths. Put in an ovenproof dish with pear, pour over water, then sprinkle with rosewater. Cover with foil and bake for 25-30 minutes or until pear and rhubarb are tender. Remove from oven and add Turkish delight.
2. Put almonds, rice flakes, coconut, ground almonds, sugar, butter and golden syrup in a large bowl and stir with a wooden spoon until combined.
3. Crumble topping over rhubarb mixture. Bake for 10-12 minutes or until golden on top. Serve with cream.
This crunchy, fruity crumble has been made with gluten-free products, and is suitable for coeliac, gluten-free or wheat-free diets.
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